Chickpea Slaw Food

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25+ VEGAN CHICKPEA RECIPES: 7 SPICE CHICKPEA STEW



25+ Vegan Chickpea Recipes: 7 Spice Chickpea Stew image

Seven spice chickpea stew with tomato and coconut is an easy and healthy weeknight meal that's naturally vegan and gluten-free

Provided by Laura Wright

Categories     Main Course     Side Dish     Stew

Time 40m

Number Of Ingredients 18

2 teaspoons olive or coconut oil
1 medium yellow onion, small dice
seven spice blend (see below)
1 tablespoon tomato paste
2 cloves garlic, minced
2 cups cooked chickpeas, drained and rinsed
1 teaspoon balsamic vinegar
1 cup jarred/canned diced tomatoes
1 cup light coconut milk
sea salt and ground black pepper, to taste
⅓ cup chopped flat leaf parsley or cilantro (or a combination)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon ground turmeric
½ teaspoon dried oregano
½ teaspoon dried chili flakes
¼ teaspoon ground cinnamon

Steps:

  • In a deep skillet or a small soup pot, heat the olive oil over medium heat. Once the oil is lightly shimmering, add the onions to the pan. Cook and stir the onions until translucent and quite soft, about 5-6 minutes. You want the onions to be quietly sizzling while they cook, so lower the heat if necessary.
  • Add the spice blend to the skillet and stir. Once the spices are quite fragrant and fully integrated with the onions (about 1 minute), add the tomato paste, mashing it with the back of your spoon into the spices and oil. Add the garlic and chickpeas and stir the mixture for 30 seconds.
  • Add the balsamic vinegar and tomatoes to the pan and stir, using the back of your spoon to scrape up any brown bits that may have formed on the bottom of the pan. Add the coconut milk to the skillet and season the stew with salt and pepper.
  • Bring the seven spice chickpea stew to a boil, and then lower the heat to a light simmer. Cook the stew for about 10-15 minutes, or until the flavours have melded to your liking. Garnish the top of the stew with the chopped parsley/cilantro. Serve stew hot with polenta, brown rice or any other accompaniment you like.

CHICKPEA SALAD SANDWICH WITH CREAMY CARROT-RADISH SLAW



Chickpea Salad Sandwich with Creamy Carrot-Radish Slaw image

Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and quick weeknight dinner.

Provided by Katherine Sacks

Categories     30 Days of Groceries     Chickpea     Salad     Sandwich     Carrot     Radish     Vegetarian     Feta     Avocado     Cilantro

Yield Makes 4 servings

Number Of Ingredients 31

For the Creamy Carrot-Radish Slaw:
3 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
5 small carrots (about 8 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater
3 small radishes (about 2 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped parsley
1/4 cup sliced almonds
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the Chickpea Salad:
4 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons radish-top salsa verde (optional)
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 shallot, quartered
1 garlic clove, halved
1 (16-ounce) can chickpeas, rinsed
1 medium cucumber (about 1/2 pound), finely chopped
3 tablespoons crumbled feta
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped parsley
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the sandwiches:
1 avocado, thinly sliced
4 brioche buns or 8 slices pumpernickel bread, toasted
1/2 cup baby spinach leaves

Steps:

  • Make the Creamy Carrot-Radish Slaw:
  • Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
  • Make the Chickpea Salad:
  • Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
  • Assemble the sandwiches:
  • Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
  • Do Ahead
  • Chickpea salad can be made 2 days ahead. Chill in a resealable container.

HOT CHICKPEA SANDWICHES WITH RADICCHIO RANCH SLAW



Hot Chickpea Sandwiches with Radicchio Ranch Slaw image

I am surrounded by so many Italian restaurants in my neighborhood in Brooklyn, New York, from places that have been here since 1904, to some that have just opened up. There is one sandwich that I've seen on a menu at both an old-school spot as well as a newly opened spot: a panelle sandwich. Panelle is a classic Sicilian chickpea fritter that is eaten on its own or put between two slices of bread and classically topped with ricotta cheese. This is my spin on it where I add spiced oil inspired by Nashville-style hot chicken and sharp provolone, then cool it down with a garlicky ranch radicchio slaw. With most sandwiches I would say melt that cheese all the way, but not for this one. Something about the taste of not-melted provolone really helps balance this sandwich. There are so many flavors and textures happening in your mouth at once that you won't know what to do, besides take another bite, then another, then another.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 21

2 1/3 cups chickpea flour
Kosher salt and freshly ground black pepper
2 tablespoons fresh flat-leaf parsley leaves, chopped
Canola oil, for greasing and frying
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons thinly chopped fresh chives
1 1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 clove garlic, grated
1 lemon, zested and juiced
One 14-ounce bag slaw mix
1 small head radicchio, cored and julienned
2 teaspoons light brown sugar
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 cup panko
2 large eggs, beaten
6 sandwich-size potato buns, preferably Martin's
6 slices sharp provolone cheese

Steps:

  • Whisk together 2 cups of the chickpea flour, 2 1/2 cups warm water and 1 teaspoon salt in a medium saucepan over medium-high heat until it forms a thick paste, using a rubber spatula as it thickens to pull the mixture from the edges of the pot, 3 to 4 minutes. Turn off the heat, mix in the parsley and let cool for 5 minutes.
  • Take a heaping scoop of the mixture using a greased 1/3 cup dry measuring cup. Rub a small amount of oil on your hands (this will help keep your hands from getting sticky) and form a patty that matches the size of your sandwich bun, about 4 inches. Repeat to make 6 patties total. Place on a small baking sheet or plate and refrigerate for 1 hour.
  • Meanwhile, whisk together the mayonnaise, sour cream, 1/4 cup water, chives, 1/2 teaspoon onion powder, garlic powder, garlic and lemon zest and juice in a medium bowl. Season with salt and pepper. Add three-quarters of the dressing to a large bowl with the slaw mix and radicchio and toss to combine.
  • Combine the brown sugar, cayenne, dry mustard, smoked paprika and the remaining 1 teaspoon of onion powder in a small metal bowl. Set aside.
  • Set up a standard breading station by placing the remaining 1/3 cup chickpea flour, panko and eggs in 3 separate shallow bowls.
  • Set a wire rack inside a rimmed baking sheet. Heat about 4 inches of oil in a large Dutch oven or pot until a deep-fry thermometer inserted in the oil reaches 350 degrees F. Working in batches, coat 2 to 3 patties in the chickpea flour, then the eggs, then the panko. Place the patties in the oil and cook, flipping halfway, until golden brown, about 3 minutes total. Remove the patties to the prepared rack and season with salt. Repeat with the remaining patties.
  • Use a metal ladle to transfer 1/4 cup of the hot oil to the bowl with the spices and gently stir together to toast the spices (can you smell the goodness?). Brush the oil onto both sides of the patties. Top each patty with a slice of cheese.
  • Spread the remaining dressing on the top and bottom buns. Place a cheesy chickpea patty on each bottom bun, followed by the slaw and the top bun. Serve.

CASHEW-CHICKPEA SALAD WITH CABBAGE SLAW



Cashew-Chickpea Salad with Cabbage Slaw image

Along with being just plain delicious, this healthy salad is a lesson in synergy: when vitamin C-rich fruits like mandarin oranges and strawberries are eaten with greens and nuts, they help to make the iron in the latter ingredients more bioavailable.

Provided by Martha Stewart

Categories     Salad Recipes

Time 45m

Number Of Ingredients 17

2 tablespoons creamy cashew butter, such as Fix & Fogg
1 tablespoon extra-virgin olive oil
1 tablespoon white or yellow miso
1 tablespoon reduced-sodium tamari
1 tablespoon finely grated fresh ginger (from a 1 1/2-inch piece)
1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
1 cup raw cashews, coarsely chopped (5 ounces)
3 tablespoons sesame seeds
1/4 cup unseasoned rice vinegar
2 teaspoons finely grated fresh ginger (from a 1-inch piece)
2 tablespoons toasted sesame oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups finely shredded Savoy or red cabbage, or a combination
5 medium radishes (2 ounces), trimmed and julienned (3/4 cup)
1/2 cup packed fresh cilantro leaves and thin stems, coarsely chopped
6 small mandarin oranges (about 12 ounces total), peels and pith removed, separated into segments

Steps:

  • For the Cashew-Chickpea Crunch: Preheat oven to 425°F. In a bowl, whisk together cashew butter, olive oil, miso, tamari, and ginger. Add chickpeas, cashews, and sesame seeds; toss to combine. Spread in an even layer on a rimmed baking sheet. Roast, stirring occasionally, until crunchy and golden, 13 to 15 minutes. Let cool completely.
  • For the Salad: Meanwhile, in a large bowl, whisk together vinegar, ginger, sesame oil, and olive oil. Season with salt and pepper. Add cabbage, radishes, and cilantro; toss to coat. Fold in mandarins and season. Serve salad topped with chickpea crunch.

EDAMAME & CHICKPEA SLAW



Edamame & Chickpea Slaw image

Make and share this Edamame & Chickpea Slaw recipe from Food.com.

Provided by morgainegeiser

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups fresh chickpeas
olive oil flavored cooking spray
1/4 teaspoon sea salt
4 teaspoons olive oil, divided
1 head broccoli stem, shredded
1 head cabbage, shredded
1 head purple cabbage, shredded
1 cup shelled edamame
3/4 cup red bell pepper, julienned
1 1/2 cups carrots, shredded
4 green onions, chopped
3/4 cup apple cider vinegar
2 tablespoons raw organic honey
2 garlic cloves, minced
1/2 teaspoon whole caraway seed
1/2 teaspoon fresh ground pepper

Steps:

  • Preheat oven to 450 degrees.
  • Place chickpeas on a large roasting pan coated with cooking spray, sprinkle with slat and drizzle with 2 tsp oil.
  • Bake for 30 minutes, tossing occasionally.
  • Remove from oven and let cool.
  • Combine broccoli, both cabbages, edamame, bell pepper, carrots and onions in a large bowl, set aside.
  • In a small bowl, whisk together vinegar, honey, garlic, caraway seeds, pepper and remaining 2 tsp oil; pour over slaw, tossing gently.
  • Chill for at least 30 minutes.
  • Top with roasted chickpeas.

Nutrition Facts : Calories 289.7, Fat 7.2, SaturatedFat 0.9, Sodium 370.8, Carbohydrate 48.1, Fiber 12.4, Sugar 19, Protein 13.4

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